Gujarati Khatta Dhokla Recipe

Gujarati Khatta Dhokla Recipe is a dhokla, where the batter is made with dahi and rice and dals, which is then fermented, and finally steamed. Finished of with a tadka of mustard and sesame seeds.

Archana Doshi
Gujarati Khatta Dhokla Recipe
1530 ratings.

Gujarati Khatta Dhokla is a healthy dal cake, made with a batter of rice and dals like - urad dal and chana dal, flavoured with ginger and green chilli which is steamed and seasoned with mustard and sesame seeds. 

Being rich in proteins, Khatta Dhokla fits well into a lunch box meal or a light summer meal.

Serve the Gujarati Khatta Dhokla with some Pudina Chutney for a healthy weeknight dinner or even serve it as an appetizer for parties.

Here are few more Gujarati Recipe Which you would like to try at your home.

  1. Methi Thepla 
  2. Biraj Recipe 
  3. Gujarati Khatta Dhokla

You can make the dhokla more nutritious by adding finely chopped carrots, french beans, grated bottle gourd, green peas, or finely chopped cabbage to the batter before steaming.

Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

6 Servings

Ingredients

  • 1 cup Rice
  • 1 cup White Urad Dal (Whole)
  • 1 cup Chana dal (Bengal Gram Dal)
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 2 Green Chillies
  • 1 inch Ginger
  • 1/4 teaspoon Asafoetida (hing)
  • Red chilli powder , for sprinkling
  • 1 tablespoon Cooking oil
  • Salt , to taste
  • Ingredients for seasoning
  • 1 tablespoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Sesame seeds (Til seeds)
  • 5-6 Curry leaves , finely chopped
  • Coriander (Dhania) Leaves , for garnishing
  • Coriander (Dhania) Leaves , for garnishing

How to make Gujarati Khatta Dhokla Recipe

  1. To begin making the Gujarati Khatta Dhokla Recipe, soak the rice, and dals in 3 cups of water for 6 hours.

  2. Once soaked, drain the water from the rice and the dal. Transfer to a tall jar of the mixer grinder and grind the soaked dal along with green chillies, ginger, yogurt adding little water at time to make a thick batter.

  3. The consistency of the batter should be such that when you use a ladle to pour, it should be of thick flowing consistency and not a thin batter. Transfer the dhokla batter into a large bowl, stir in the salt and allow the dholka batter to ferment for 8 hours or overnight.

  4. Once fermented you will notice the batter has risen. Gently stir in the oil into the batter taking care to keep the fluffy consistency.

  5. Generously grease the dhokla plates with oil all round the sides and the base. Pour in the batter into the plates until it is half full. Sprinkle a little red chilli powder around the top of the dough.

  6. Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla is cooked. When a greased knife inserted into the center, it should come out clean.

  7. Allow the Khatta dhokla to rest for 5 minutes before serving them.

  8. Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds and curry leaves and allow them to crackle and turn off heat.

  9. Drizzle the seasoning over the Khatta Dhokla and garnish with coriander leaves.

  10. Serve the Khatta Dhokla into desired shapes and serve with Green Chutney.

Archana Doshi

View Archana Doshi's Recipes

Archana Doshi on the web

Last Modified On Wednesday, 10 July 2019 15:00
     
Install App